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Categories:
cabbage red snapper mushrooms fresh ginger pickling onions chicken fish sauce oyster sauce palm sugar white peppercorns cilantro
Viewed: 41 - Published at: 9 years agoIngredients
- 1 leaf savoy cabbage
- 7 ounces red snapper fillets, cubed (sea bass)
- 4 mushrooms, cloud's ear, sliced (if dried, rehydrate in warm water for 20 minutes)
- 2 tablespoons fresh ginger, julienned
- 2 pickling onions, finely sliced
- 7 ounces chicken stock (1 cup)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon palm sugar
- 1 teaspoon white peppercorns, ground
- 2 tablespoons cilantro leaves (coriander)
Method
- Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
- Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
- Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
- Serve sprinkled with pepper and cilantro.
